Paleo Pot Pie

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Paleo Pot Pie

I was wanting to use some leftover baked chicken breast meat for dinner tonight and my husband voted for chicken pot pie.  I have a pot pie recipe on my site already that is Atkins suitable, but that recipe has Carbquick in it and I’m trying to eliminate Carbquick from my diet now.  I thought about it a few minutes and realized I just might be able to pull it off so that it would be tasty, satisfy his desire for one of his comfort foods and meet my dietary requirements.  We both just love chicken pot pies and found this one to be simply delicious.  Made this again just a couple weeks ago and again, we are just loving this recipe. 🙂

This dish is suitable for anyone who has reached the nuts and seeds rung of the Atkins OWL ladder or who follows a Ketogenic or Paleo-Primal program.  The nutritional stats below are very impressive, making it a most nutritious dinner! This would also be good made with turkey or even with rabbit, if you have access.

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2 c. homemade chicken stock

1 1/3 c. carrot, diced

1 1/3 c. red radishes, diced

½ c. red bell pepper, diced

1½ c. green beans, cooked and chopped a bit

½ tsp. red palm oil (this is for yellow color effect only)

2 c. chicken breast, cooked, diced

½ tsp. glucomannan powder (or your favorite thickener)

Dash black pepper

3 T. coconut cream

3 T. homemade mayo

Dash olive oil to grease baking dish


1 c. almond flour

2 T. butter or ghee, softened

1 whole egg

1 T. coconut cream or coconut milk

DIRECTIONS:  Pour chicken stock into 4 qt. saucepan.  Add diced carrot and radish.  Bring to boil and simmer until almost tender.  Add bell pepper and cook until it is just softened a bit.  Turn off fire and add chopped green beans.  Stir in coconut cream and mayo.  Dust the glucomannan powder (or whatever thickener you prefer) evenly over the broth and stir quickly to disperse into the sauce.  Sauce should begin to thicken right up.  Add black pepper and stir to blend all ingredients.  Preheat oven to 350º. Grease an 8×11 baking dish with a bit of olive oil and pour chicken filling into the dish.  Set aside while you make the topping.

In a small bowl, measure the almond flour.  With a fork, beat in the soft butter, then the egg and finally the coconut cream or coconut milk.    It will form a medium thick dough.  With the fork and a spoon, drop small dots of the dough evenly all over the top of the chicken filling.  Pop into the preheated 350º oven for about 40 minutes or until bubbly and slightly browned on top.  This is nice served with a green salad.  ENJOY!

NUTRITIONAL INFO:  Makes 5 nice 1¼ cup servings, each containing:

426 calories

33 g fat

12.5 g  carbs, 5.56 g  fiber, 6.94 g  NET CARBS

24.3 g   protein

382 mg sodium

475 mg potassium

58% RDA Vitamin A, 33% B6, 31% B12, 45% C, 15% E, 16% copper, 37% iron, 11% magnesium, 13% manganese, 48% niacin, 34% phosphorous, 30% riboflavin, 48% selenium, 17% zinc

16 comments on “Paleo Pot Pie

    • Very true, Raymund. Some of the more fanatical followers might quibble about the salt/sodium and MSG, but other than cutting out rice/noodles, would be an easy dietary transition for many Asians. There are noodle substitutions, but nothing that quite mimics rice. Cauliflower will just never in this millenium be quite like rice for me. 🙂


  1. I switched from Atkins to primal/paleo around March/April and am doing well — down 36 pounds since December. Glad I’m not the only one who still eats green beans — I thought I was cheating. Thanks for sharing the info on them. Where do you buy your red palm oil? I’ve hesitated to buy it from unknown sources.


    • Welcome G! I just switched from Atkins in August, though I’ve been leaning more and more towards Paleo in my thinking for about a year now. Finally decided to make that final move. Trust me, we’re not the only ones eating green beans. I bought my red palm oil from Wilderness Family Naturals on-line. I buy their coconut cream by the case and a few other things as well. Shipping is pretty stiff though. I’m very happy with the flavor of WFN palm oil, particularly for curries and Middle Eastern dishes. I bought a large gallon container, but it has a long shelf life, so I’m sure it will get used up.


  2. I know nothing at all about Paleo.. but I can tell everyone… Miss Peggy makes the best recipes that work for me on my low carb way of life..
    Thank you My Dear.. this will be a life saver when the cold winds blow..
    and one I will make.. I can up my own chicken and turkey and this will be GREAT
    have a super day


  3. Though technically legumes, practically ever Paleo site I’ve frequented says that since they (and snow peas) are predominantly shell (not bean), they have much lower lectin levels (perhaps because they are immature beans), therefore it’s OK to eat them. Even Melissa Hartwig didn’t dispute on the the Whole9 forums they were OK the Whole30 Approved Foodee Project site has recipes with green beans: Robb Wolf said that also in a podcast that was shared on MDA last year. He has green bean recipes on his website and mentions them as good for pickling and roasting. I just Googled “Paleo and Green Beans” and found all kinds of Paleo sites who are saying the same thing. It would appear that many Paleo followers ARE in fact including green beans in their diet. That said, clearly this is a debated topic within the Paleo arena. If they’re good enough for Robb Wolf, Mark Sisson, Sara Fragoso and Melissa Hartwig, they’re Paleo enough for me.🙂


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